Scottish Tablet

Method

• step 1

  Using a fairly large pan, heat the water, melt the butter into the hot water.

• step 2

  Before the water reaches the boil, add and thoroughly disolve the sugar.

• step 3

  stir often

• step 4

  bring the water to the boil and then allow to simmer.

• step 5

  When simmering, add the condensed milk.

• step 6

  the mixture will be a very light, creamy colour

• step 7

  Stirring (very) often, allow the mixture to thicken until it is a deep caramel colour, the texture/consistency of the mixture will change quickly after around 20mins, maybe as long as 30mins from a watery simmer to a thicker bubbling. (the colour may also darken quickly at this point).

• step 8

  This is where a large pan is handy as the mixture tends to rise a bit when simmering.

• step 9

  to test the mixture, drop a little onto a cold side plate, it should not run and should be thick and sticky after 30 seconds.

• step 10

  remove from heat and beat mixture for a good 10 mins.

• step 11

  pour mixture into a shallow sided tray (10"x6") there should be enough mixture for it to be about 1cm thick.

• step 12

  Allow to cool for 30mins, even in the freezer. slice and enjoy.

• step 13

  (If the mixture does not set, you can bring it back to a simmer and give it a further 5 mins or so)